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Ready in 25 minutes

Peruvian-Spiced Chicken & Mini Sweet Peppers

Roasted Watermelon Radish Salsa & Spiced Yogurt

Cooking time

25 minutes




640 /serving

Who can say wow factor? The vivid colours of watermelon radish are enough to get your mouth watering. That glowingly bright sunburst pink tells you where this variety got its name. They’re destined to be roasted and tossed into a stunning and super-cool salsa made with lime and scallion. The chicken thighs hit the pan with our Peruvian Palate spice blend, which is brimming with cumin, chilies and lemon. Serve it all up with roasted mini sweet peppers over a spread of spiced yogurt. Once you smell the spices... there’s no shame in drooling!

We will send you:

  • 4 Chicken thighs
  • 200g Mini sweet peppers
  • 1 Scallion
  • 1 Lime
  • 1 Watermelon radish
  • 95g White quinoa
  • 100g Greek yogurt
  • 8.5g Peruvian Palate spices (cumin, sweet paprika, red chili pepper flakes, oregano, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard

You will need:

Medium pot
Large pan
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
29 g
Saturated Fat
5 g
530 mg
Total Carb
51 g
8 g
49 g
12 g
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Cook the quinoa
Preheat the oven to 450°F. Using a strainer, rinse the quinoa. In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff and keep warm.
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Roast the sweet peppers & radish
Meanwhile, halve and core the sweet peppers lengthwise. Peel and medium-dice the watermelon radish. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 10 to 12 min., until tender.
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Cook the chicken
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with all but a pinch of the remaining spices and S&P. Cook, partially covered, 4 to 6 min. per side, until cooked through.
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Mise en place
Meanwhile, zest and juice the lime. Remove the root end of the scallion; thinly slice. In a medium bowl, make the spiced yogurt by combining the yogurt, ½ the lime juice and the remaining spices.
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Make the salsa
In a second medium bowl, combine the watermelon radish, lime zest, scallion, remaining lime juice and 1 tbsp olive oil (double for 4 portions); season lightly with S&P.
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Plate your dish
Divide the spiced yogurt between your plates and spread out in a circular motion. Top with the quinoa, chicken and sweet peppers. Garnish with the salsa. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.